Layered Sun Dried Tomato and Basil Pesto Dip
Elevate your appetizer game with this stunning Layered Sun Dried Tomato and Basil Pesto Dip, a vibrant masterpiece that's as delicious as it is visually appealing. This no-cook recipe combines creamy layers of tangy cream cheese and sour cream, savory sun-dried tomato paste, and aromatic basil pesto infused with garlic and Parmesan, creating a harmony of bold Mediterranean flavors. Perfect for entertaining, this dip is beautifully assembled in a clear dish to showcase the distinct layers, making it a centerpiece-worthy addition to your table. Garnished with fresh basil and a sprinkle of pine nuts, it pairs wonderfully with crackers, toasted baguette slices, or crisp vegetables. Ideal for parties, game days, or an indulgent snack, this easy yet elegant dip is sure to impress your guests and become a go-to favorite!
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Recipe Information
Ingredients
- 8 oz cream cheese
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup sun-dried tomatoes in oil
- 2 cups fresh basil leaves
- 2 tbsp pine nuts
- 2 garlic cloves
- 1 cup olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 handful fresh basil leaves (for garnish)
- 1 package crackers or toasted baguette slices
Instructions
In a medium mixing bowl, combine the cream cheese, sour cream, and half the grated Parmesan cheese. Mix until smooth and creamy. Set aside.
In a food processor, blend the sun-dried tomatoes (with their oil) until they form a smooth paste. Transfer to a small bowl and set aside.
Wipe the food processor clean, then add 2 cups of fresh basil leaves, pine nuts, garlic cloves, remaining Parmesan cheese, olive oil, salt, and black pepper. Blend until it forms a smooth pesto.
In a clear dish or glass serving bowl, begin layering the dip. Start with a layer of the cream cheese mixture, gently spreading it evenly across the bottom.
Add a layer of the sun-dried tomato paste on top of the cream cheese mixture. Spread evenly to cover.
Next, add a layer of the basil pesto, spreading it over the sun-dried tomato layer.
Repeat the layers until all the ingredients are used, finishing with a final layer of basil pesto.
Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, garnish the top with a handful of fresh basil leaves and, if desired, a sprinkle of additional pine nuts.
Serve with crackers, toasted baguette slices, or fresh vegetables for dipping. Enjoy!
Nutrition Facts
Calories |
5277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.6 g | 571% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 30.4 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 5267 mg | 229% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 64.0 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1836 mg | 141% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4556 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
